• Archives of Pharmacal Research
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• 제17권5호
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• pp.309-313
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• 1994

Phytase of rat intestine had a large amount of oilgosacchanrides ; The enzyme consisted of two different subunits with the molecular weights of 90 KDa and 70 KDa in its intack form, whereas the apparent molecular weights tumed to 72 KDa and 52 KDa, respectively, after deglycosylation. The treatment with glycopeptidase F reduced the molecular weights from 90 KDa and 70 KDa to 83 KDa and 52 KDa, respectively, While endoglycosidase H caused no change in their molecular weights. These results indicate that the 70KDa subunit contains only the N-linked oilgosaccharide chains, while the 90KDa subunit ocntains O-linked oilgosaccharides as well as N-linked ones. Enzyme-linked lectin assays suggeted that bisecting N-acetyl-D-glucosamine and galactose 1-4 N-acetyl-D-glucosamine structures were present and that fucose was included in these oilgosaccharide moieties. Sialic acid was not found in either subunit.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.530-536
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• 2007

설탕의 50%를 이소말토올리고당 또는 프락토올리고당으로 대체한 쌀스폰지케이크의 품질 특성을 검토하였다. 올리고당을 사용한 스폰지케이크는 설탕만 사용한 대조군 스폰지케이크에 비해 반죽의 점도는 높고 비중은 낮았다. 올리고당 사용시 스폰지케이크의 굽기 손실은 감소하고 수분함량, 비체적, 부피 지수는 증가하였다. 스폰지케이크 표면 및 내부의 L값은 올리고당을 사용한 스폰지케이크가 대조군에 비해 낮아 더 어두운 스폰지케이크가 만들어진 것을 알 수 있었다. 올리고당을 사용한 스폰지케이크는 대조군에 비해 견고성, 씹힘성, 부서짐성이 낮아졌다. 관능검사에 의하면 올리고당을 사용한 스폰지케이크는 대조군에 비해 표면의 색이 진하고 단맛이 약하며 더 부드럽고 더 촉촉한 것으로 평가되었다. 선호도는 올리고당을 사용한 스폰지케이크가 대조군에 비해 높았으며 이소말토올리고당을 사용한 스폰지케이크가 가장 높은 선호도를 나타내었다.

• 생명과학회지
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• 제9권4호
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• pp.423-429
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• 1999

Carrageenan oligosaccharides prepared from -carrageenan by carrageenase from Pseudomonas alcaligenes. The oligosaccharides showed three spots on TLC and the degree of Polymerization of the C1, C2 and C3 spot were each 9.0$\pm$1.0, 6.0$\pm$1.5 and 2.5$\pm$1.5, respectively. Each hydrolysates and spots-C1, C2, C3-were tested the several functionalities such as antimicrobial activity, anticavity activity and anticoagulant activity. The antimicrobial and anticavity activity of carrageenan hydrolysates and oligosaccharide fractions were very low, but the anticoagulant activity was identified in all samples.

• 생명과학회지
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• 제9권4호
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• pp.414-422
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• 1999

Our works performed for preparation of oligosaccharides from carrageenan, seaweed polysaccharide, and one active strain for carrageenan was isolated from sea water and identified to Pseudomonas alcaligenes. Carrageenan degrading enzyme was purified from the culture fluid of isolated strain-Pseudomonas alcaligenes JCL-43, by DEAE-Cellulose, Sephadex G-100, Q-Sepharose and CM Sepharose CL-6B column chromatography. Two enzyme-F-I, F-II- was identified this purifying process, and the molecular weight of the purified carrageenase were estimated to be 23.6kDa and 30.2kDa, respectively. The optimum pH and temperature for two carrageenase activity were 7.0 and 4$0^{\circ}C$. These enzymes were stable in the pH range of 6.0~7.5 and lower than 5$0^{\circ}C$, and required 1.5% NaCl for optimum activity. And these carragennase were inhibited by metal ions such as Cu2+, Zn2+, Hg2+, but increased by Ba2+ and Ca2+, and showed specificity on -carrageenan.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2001년도 제18차 정기총회 및 학술발표 PROCEEDINGS
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• pp.69-70
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• 2001

Lectins have great potential as to determine the alternation of the distribution of cell surface carbohydrates during cellular development and differentiation. Here, we investigated the presence and distribution of cell surface carbohydrates on chicken primordial germ cells (PGCs) during the migration and gonadal stages using a variety of lectins. A total of six FITC-labelled lectins from several specificity classes were used: ConA (glucose/mannose), WGA (N-acetylglucosamine), STA (N-acetylglucosamine), DBA (N-acetylgalactosamine/galactose), UEA-I (fucose) and PHA-E (oilgosaccharide). As a results, PGC-specific binding was observed in STA. PGCs of migration stage (2.5- and 5.5-day embyos) were STA-positive whereas PGCs of 10-day embryonic gonad were not. The results suggest that N-acetylglucosamine residuse are present specifically in migrating chicken PGCs and changes during development.

• 한국식품영양과학회지
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• 제27권5호
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• pp.875-880
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• 1998

Fructo-oligosaccharide and isomalto-oligosaccharide were used to replace 10%, 20%, or 30% of the sucrose in cake. Replacement with either fructo-oligosaccharide or isomalto-oligosaccharide resulted in cakes with higher volume, browner crust, yellower crumb. Cakes baked with oligoaccharide were softer than 100% sucrose cake. During 9 days storage at 2$0^{\circ}C$, the hardness of both 10% fructooligosaccharide and 10% isomalto-oilgosaccharide cakes was higher than that of 20% and 30% oligosaccharide cake was higher than that of 10% fructo-oligosaccharide cake at the end of storage, there was no difference in hardness among 10%, 20% and 30% isomalto-oligosaccharide cakes. Cakes substituted with isomaltooligosaccharide for sucrose at the level of 20% and 30% or with fructo-oligosaccharide at the level of 30% were significantly moist compared to control. Replacement of sucrose with oligosaccharide, except with fructo-oligosaccharide at the level of 30%, did not affect significantly overall likeness of cakes.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.121-126
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• 1996

A bacterial strain LC-413, producing extracellular inulin fructotransferase which converts inulin into di-D-fructofuranose dianhydride(DFAIII) and amount of oilgosaccharides, was isolated from soil and pre-sumed as Flavobacteium sp. LC-413. The enzyme production was induced by inulin as carbon source and enhanced by the addition of 0.3% malt extract and 0.2% {TEX}$NaNO_{3}${/TEX} as nitrogen source. The enzyme activity in the culture supernatant reached at the maximum, 78.6units/ml, after 11 hours of cultivation in the medium composition of 1.5% inulin, 0.2% {TEX}$NaNO_{3}${/TEX}, 0.05% {TEX}$K_{2}${/TEX}{TEX}$HPO_{4}${/TEX}, 0.05% {TEX}$MgSO_{4}${/TEX}.7{TEX}$H_{2}${/TEX}O, 0.05% KCI, a trace amount of {TEX}$FeSO_{4}${/TEX}.7{TEX}$H_{2}${/TEX}O, and 0.3% malt ext. at 3$0^{\circ}C$. The oilgosaccharide produced by enzyme reaction from inulin was identified as DFA III by and {TEX}${13}^C${/TEX}-NMR spectrosocpy.

• 한국작물학회지
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• 제39권4호
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• pp.382-388
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• 1994

저장기간과 용도에 따른 대두종실의 건물 및 화학성분의 변화를 비교하기 위하여 장려 3품종에 대하여 2년의 저장기간 차이를 두었으며 용도에 따라서는 장려 5품종과 재래 2품종을 공시재료로 하여 종실을 종피와 자엽(유근포함)으로 분리하여 건물중, 발아율, 단백질, 지방, 전분, 당 및 oligo당을 분석하였다. 1. 3년 저장된 종자에서 건물중의 감소가 나타났으며, 발아율도 급격히 저하되었다. 2. 저장기간동안 자엽의 무게가 현저히 감소하였고, 종피의 구성비율은 증가하였다. 3. 3년 저장된 종자의 종피에서는 단백질, 지방, 탄수화물이 모두 감소하였고, 자엽에서는 단백질의 함량이 41.65%로 현저하게 감소하였다. 4. 종피의 구성비율은 대립종보다 소립종에서 높았다. 5. 밥밑콩에서 자엽의 단백질과 지방함량은 평균 43.59%와 18.25%로 장려품종에 비해 낮았고, 전분과 당의 함량은 평균 5.70%와 11.58%로 현저하게 높았다. 6. Sucrose, raffinose 및 stachyose의 함량은 밥밑콩에서 높았다.